Ochratoxin A contamination of the casing and the edible portion of artisan salamis produced in two Italian regions

Gene Expression Analysis as a Method to Predict OTA Accumulation in Dry-Cured Meat Products

(2018) Victoria Bernáldez et al.   Food Analytical Methods

Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production

(2018) Sana Meftah et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Microbiological, physicochemical and sensory characteristics of Turkish fermented sausages (sucuk) coated with chitosan-essential oils

(2018) Eda Demirok Soncu et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Effects of chitosan as a surface fungus inhibitor on microbiological, physicochemical, oxidative and sensory characteristics of dry fermented sausages

(2018) Betül Arslan et al.   MEAT SCIENCE

Monitoring of ochratoxin A and ochratoxin-producing fungi in traditional salami manufactured in Northern Italy

(2018) C. Merla et al.   Mycotoxin Research

Suppression of mould growth on dry sausages

(2018) P. Pipek et al.   CZECH JOURNAL OF FOOD SCIENCES

Occurrence of ochratoxin A in typical salami produced in different regions of Italy

(2018) Alberto Altafini et al.   Mycotoxin Research

A risk assessment of dietary Ochratoxin a in the United States

(2017) Nicole J. Mitchell et al.   FOOD AND CHEMICAL TOXICOLOGY

Biocontrol of ochratoxigenic moulds ( Aspergillus ochraceus and Penicillium nordicum ) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production

(2017) Lucilla Iacumin et al.   FOOD MICROBIOLOGY

Tissue distribution of ochratoxin A in pigs after administration of two-levels contaminated diets

(2017) A. Altafini et al.   World Mycotoxin Journal

Balkan endemic nephropathy: an update on its aetiology

(2016) Marie Stiborová et al.   ARCHIVES OF TOXICOLOGY

Comparison of ochratoxin A levels in edible pig tissues and in biological fluids after exposure to a contaminated diet

(2016) Jelka Pleadin et al.   Mycotoxin Research

Ochratoxin A in artisan salami produced in Veneto (Italy)

(2015) Sara Armorini et al.   Food Additives & Contaminants Part B-Surveillance

Survey of aflatoxin B 1 and ochratoxin A occurrence in traditional meat products coming from Croatian households and markets

(2015) Jelka Pleadin et al.   FOOD CONTROL

Aspergillus steynii and Aspergillus westerdijkiae as potential risk of OTA contamination in food products in warm climates

(2015) Jessica Gil-Serna et al.   FOOD MICROBIOLOGY

Relationship between ecophysiological factors, growth and ochratoxin A contamination of dry-cured sausage based matrices

(2015) Alicia Rodríguez et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Ripening of salami: Assessment of colour and aspect evolution using image analysis and multivariate image analysis

(2015) Lorenzo Fongaro et al.   MEAT SCIENCE

Direct and indirect contamination with ochratoxin A of ripened pork products

(2013) Terenzio Bertuzzi et al.   FOOD CONTROL

Natural occurrence of aflatoxin B1, ochratoxin A and citrinin in Croatian fermented meat products

(2013) Ksenija Markov et al.   FOOD CONTROL

Ochratoxin A in raw materials and cooked meat products made from OTA-treated pigs

(2013) Nina Perši et al.   MEAT SCIENCE

Evaluation of different methods to prevent Penicillium nordicum growth on and ochratoxin A production in country-style sausages

(2013) G. Comi et al.   World Mycotoxin Journal

Salting of dry-cured meat – A potential cause of contamination with the ochratoxin A-producing species Penicillium nordicum

(2011) Silva Sonjak et al.   FOOD MICROBIOLOGY

Prevention of Aspergillus ochraceus growth on and Ochratoxin a contamination of sausages using ozonated air

(2011) Lucilla Iacumin et al.   FOOD MICROBIOLOGY

OCHRATOXIGENIC MOLD AND OCHRATOXIN A IN FERMENTED SAUSAGES FROM DIFFERENT AREAS IN NORTHERN ITALY: OCCURRENCE, REDUCTION OR PREVENTION WITH OZONATED AIR

(2011) LUCILLA IACUMIN et al.   JOURNAL OF FOOD SAFETY

Lipolysis, proteolysis and sensory characteristics of a Spanish fermented dry-cured meat product (salchichón) with oregano essential oil used as surface mold inhibitor

(2011) Ana María Martín-Sánchez et al.   MEAT SCIENCE

Microbial quality of condensation in fresh and ready-to-eat processing facilities

(2011) M.M. Brashears et al.   MEAT SCIENCE

Antifungal Activity of Basil Essential Oil (Ocimum basilicum L.): Evaluation In Vitro and on an Italian-type Sausage Surface

(2009) Adriana Galon Saggiorato et al.   Food and Bioprocess Technology

Occurrence of ochratoxin A in raw ham muscle, salami and dry-cured ham from pigs fed with contaminated diet

(2009) Chiara Dall’Asta et al.   FOOD CHEMISTRY

Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages

(2008) L IACUMIN et al.   FOOD MICROBIOLOGY